Mushroom Rapini Gnocchi
Ready in no time, this Mushroom Rapini Gnocchi recipe is so simple and easy to make, yet so crazy tasty, you’ll probably want to add it to your regular rotation!
I’ve been all about quick and easy food making lately… For some reason, I just haven’t really been in the mood for cooking; More often than not, I find myself whipping up huge salads filled with tons of veggies, nuts, dried fruits and legumes.
But this recipe, I came up with one night that hubby-2-be and I were at the cottage and decided to stay an extra night, so we didn’t have much of anything left to eat. I basically grabbed what we had on hand and tossed it all together. And then I had one bite and fell in love. I can’t even tell you how many times I’ve had this exact same dish, since.
Of course, to make it I use store-bought gnocchis, otherwise it would be anything BUT quick and easy. But decent store-bought gnocchis can be found. The ones I use are organic and made mostly from potatoes, as well as a few other simple ingredients. They can be kept in the pantry just like dry pasta, and can be a major life saver for those nights when you don’t really have much to work with, you know.
So grab a package of your favorite gnocchi, or make your own if you are so inclined, a bunch of rapini, a pint of mushrooms and a yellow onion, and try this simple, unpretentious but oh so delicious dish for yourself. I’m positive that you too, will fall head over heels for it.
Your first course of action should be to bring a large pot of salted water to the boil; this is most definitely what will take the longest.
While this is happening, heat a few tablespoons of olive oil (or other healthy cooking oil of your choice) in a large frying pan set over medium heat. When hot enough, add the sliced onions and mushrooms to it, sprinkle them with a little bit of salt and pepper and saute until softened, fragrant and golden, about 3-4 minutes. When cooked to your liking, remove the veggies to a plate.
Return the skillet to the heat source and this time, add the rapini to it. No need to add more oil or water or anything to the pan. Just the rapini, from which the stems have been removed.
Cook the rapini until it starts to wilt and turns a beautiful vibrant green, about 2 to 3 minutes.
Transfer your cooked rapini to that same plate in which you previously put the onions and mushrooms. Return the skillet to the heat source once again and this time, add a few more tablespoons of oil to it.
By now, your water should definitely be boiling! Dump the gnocchi into the boiling water, all at once. Initially, they’ll sink right to the bottom, but in no time at all — say 1 or 2 minutes — you’ll see all the little pieces start making their way to the surface. As soon as they begin to float, the gnocchi are ready.
As the gnocchi make their way to the surface, scoop them out with a slotted spoon…
…and transfer them directly into the hot skillet.
Let the gnocchi cook until they become all nice and golden brown and crispy, about 4-5 minutes.
Then, return the cooked vegetables to the skillet, toss gently to combine and serve without delay.
Drizzle with a little bit of evoo and balsamic vinegar as well as a pinch of hot pepper flakes and a sprinkle of nutritional yeast at the moment of serving, if desired.
Mushroom Rapini Gnocchi
- 17.5 oz fresh potato gnocchi, homemade or store-bought
- 3-4 tbsp extra-virgin olive oil
- 1 medium onion, sliced
- 8 oz mushrooms, sliced
- 1 bunch rapini, stems removed
- Bring a large pot of salted water to the boil;
- Meanwhile, heat a few tablespoons of olive oil in a large frying pan set over medium heat. When hot, add the onions and mushrooms, sprinkle with a little bit of salt and pepper and saute until softened, fragrant and golden, about 3-4 minutes. Remove to a plate.
- Return the pan to the heat source and to it, add the rapini. Cook until the rapini is softened and vibrant green, about 2-3 minutes. Transfer to the same plate with the onions and mushrooms. Return the pan to the heat source and add a few more tablespoons of oil to it.
- Your water should be boiling by now... dump the gnocchi into the boiling water and let them cook until they float to the surface, which should take no longer than 1 or 2 minutes.
- As soon as the gnocchi make it to the surface, scoop them out with a slotted spoon and transfer them directly into the hot skillet.
- Let the gnocchi cook until they become golden brown and crispy, about 4-5 minutes, then return the cooked vegetables to the skillet and toss to combine.
- Serve immediately; drizzle with a little bit of evoo and balsamic vinegar as well as a pinch of hot pepper flakes and a sprinkle of nutritional yeast, if desired.